#LEMON POUND CAKE PLUS#

Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Use a large spoon to drizzle the glaze all over the cake. Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.ДЇor the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable add a little extra water if needed. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Add large spoonfuls of batter to the pan until filled, then even out the surface.

#LEMON POUND CAKE PLUS#

Thoroughly spray a Bundt pan with nonstick baking spray. Ingredients 1/2 pound (2 sticks) unsalted butter plus 1 tablespoon, at room temperature 1 1/2 cups plus 1 tablespoon cake flour 2 tablespoons lemon zest 1 1. Mix 1/3 cup lemon juice and 1/4 cup sugar. Ingredients 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan 2 cups all-purpose flour, spooned and leveled, plus more for the. Bake at 325F in a well greased loaf pan for 1 hour,or until golden brown. Add salt, flour, and baking powder to mixture. Add eggs and 1 tablespoon of lemon juice mix well. With the mixer on low, slowly add the lemon-lime soda and mix until combined. DIRECTIONS Mix together 1 cup sugar and butter. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. Add the eggs one at a time, mixing after each addition. In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.For the cake: Preheat the oven to 325 degrees F.The recipe is a Yummly original created by Sara Mellas. Each bite is bursting with lemon flavor, making it especially suitable for the spring and summer months. FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved. This classic pound cake is a favorite for all who try it.Remove from oven & let cool in the pan on a wire rack for 15 minutes. Lemon Pound Cake is soft and moist with a golden exterior and a tangy lemon glaze.Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.Stir in 1 tablespoon of the zest & both extracts.Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.Add the eggs, one at a time, beating well after each addition.Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.Sift flour, baking powder & salt together TWICE.Bake at 350В° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Pour into a greased and floured 5-3/4x3x2-in. Beat in the eggs, one at a time, until incorporated. Combine the flour, baking powder and salt add to egg mixture and mix well. In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (about 5 minutes). FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10' (12-cup) Bundt pan. Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.

Lemon pound cake